tag:blogger.com,1999:blog-7183628762251995080Wed, 07 Mar 2018 01:16:53 +0000Main Course30 minutes or lessslow cookerChickenDessertSoupHealthyPumpkinsSideslunchmuffinsApplesChocolate ChipsCornHamburgermeatlessweight watchersBeefCheesecakeEggsKid FriendlyMushroomsPastaRecipe ReviewVeggiesbarbecueblueberriesbreakfastchilichinesedietsnackturkeyBrown RiceDesertFishMarshallowsMexicanOreosPiesPizzaRiceStuffed PeppersSweet PotatoesTunaTuna Fishbananasbroccolicookiescranberriesfreezer Mealgreen peppershealthy cookieslow caloiremac and cheesemushrooms and turkeyporkquick and easysaladshrimpstrawberrieszucchiniHealthy Mom Living With Picky Eatershttp://healthymompickyeaters.blogspot.com/noreply@blogger.com (Jessica)Blogger80125tag:blogger.com,1999:blog-7183628762251995080.post-6711545960851182246Sun, 19 Feb 2012 20:59:00 +00002012-02-19T13:09:21.784-08:00Chickenslow cookerSoupChicken and Noodle Soup<a href="http://1.bp.blogspot.com/-dRhIrC3ek9w/T0Fk44q2OII/AAAAAAAAAHU/nM-xofirpwI/s1600/100_1811.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 210px; height: 280px;" src="http://1.bp.blogspot.com/-dRhIrC3ek9w/T0Fk44q2OII/AAAAAAAAAHU/nM-xofirpwI/s320/100_1811.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5710956730930051202" /></a><br /><br />So as many people have found that Pinterset is a giant time suck but it also a great place to find some super yummy recipes. Since I am in the middle of a divorce I have been looking for some recipes that can be cooked in my crockpot and that are healthy. <br /><br />I makde this recipe on Thursday and Modified it a tiny bit to my liking but it was so good and by the time I got home at night was heat up the noodles. <br /><br />Chicken Noodle Soup<br />5 cups of chicken broth (boxed or can is fine)- I used 4<br />One 10.75 oz can cream of chicken soup<br />1/2 cup onions, chopped fine - did not use<br />1/2 cup celery, chopped fine <br />1/2 cup carrots, chopped fine- did not chop<br />1/2 cup green onions, sliced- did not use<br />One 15 oz can of whole kernel corn, drained<br />Salt and Pepper to taste<br />1 1/2 cup Egg noodles<br />2 cups cooked chicken chopped or 2 cans canned cooked chicken<br /> <br />I put everything but the noodles in the crockpot and let cooked for 8 hours. I did use frozen chicken which I alwasy do but it works better.http://healthymompickyeaters.blogspot.com/2012/02/chicken-and-noodle-soup.htmlnoreply@blogger.com (Jessica)8tag:blogger.com,1999:blog-7183628762251995080.post-5474568870168915856Mon, 19 Sep 2011 12:09:00 +00002011-09-19T05:09:00.107-07:0030 minutes or lesslow caloireVegged out potato saladI found this super yummy and easy recipe in Hungry Girls 300 under 300. I love this recipe, however I have modified it to fit what I eat. I have also included the calorie count<br /><br />Vegged out potato Salad- hungry girl<br /><br />1 pound small potatoes, chopped<br />1/2 cup chopped green pepper<br />1/2 cup celery-chopped<br />1/2 cucumber- chopped<br /><br /><br />Dressing<br />1/4 cup FF mayo<br />1/4 Cup FF sour cream<br />1 tbsp mustard<br />1 tbsp relish<br />salt<br /><br />in a large pot of boiling water and let cook roughly 10-12 our until soft. Drain and add to a boil.<br /><br />Combine all dressing ingredients in a small bowl, and mix well<br /><br />once cool add the remaining salad veggies and add dressing and lightly toss. <br /><br />Refrigerate for one hour(I do it for at least a day)<br /><br />Calories-58.3<br />Total fat 2.5<br />cholesterol-5<br />sodium- 116.8<br />Carbs-6.8<br />fiber.4<br />sugar-1.5<br />protein-1.5http://healthymompickyeaters.blogspot.com/2011/09/vegged-out-potato-salad.htmlnoreply@blogger.com (Jessica)3tag:blogger.com,1999:blog-7183628762251995080.post-5431984844239101851Mon, 12 Sep 2011 12:28:00 +00002011-09-12T05:28:00.220-07:00bananasbreakfastmuffinsBanana BreadI found this yummy recipe at thefreshloaf.com. I had put some bananas in the freezer several months ago and knew that I needed to use them ASAP. On sunday I was bored and needed something to do so I ended up baking.<br />My husband loves banana bread but as long as there are no nuts. He gave these muffins two thumbs and asked me to make them again. <br /><br />Banana Bread...(I made muffins)<br /><br />1. preheat oven to 350<br /><br />2. In one bowl combine the following<br /> 1/2 stick butter softened but not melted<br /> 2 eggs<br /> 2/3 very ripe banana- I squished mine all up so they were very watery and not a lot of chunks<br /> 2/3 cup sugar<br /><br />If you have not already mashed your bananas go ahead and mash them while mixing the there ingredients<br /><br />In another bowl combing the following<br /> 1 1/3 cup floue<br /> 3/4 tsp salt<br /> 1.2 tsp baking soda<br /> 1/4 tsp baking powder<br /> 1/2 tsp cinnamon<br /><br />combine the wet ingredients into the dry ingredients. Mix well<br /><br />Pour into either a loaf pan and bake about 50 minutes or <br />Pour into muffin pans and bake roughly 20 minutes check after 15.http://healthymompickyeaters.blogspot.com/2011/09/banana-bread.htmlnoreply@blogger.com (Jessica)1tag:blogger.com,1999:blog-7183628762251995080.post-2344553078617812298Tue, 06 Sep 2011 00:15:00 +00002011-09-05T17:24:39.430-07:0030 minutes or lessSidesHome style mac and cheeseSO lately I have been on the lookout for a yummy homemade mac and cheese. I am not a huge fan but like the homemade a lot better than the boxed crap. However my kids love the box crap and my hubby could care less as long as it is good. Today I bring you a yummy recipe that my kids and yummy liked. Next time i make it I will be able to eat it since I will make it on a loading day fro my HCG diet. <br /><br />Home style mac and cheese from the dinner doctor<br /><br />cooking spray<br />8 oz dried elbow noodles<br />salt<br />1 container (10 oz ) Alfredo sauce- the recipe called for refrigerated kind however I used jar as it is cheaper, next time only will use half a jar<br />3 cups shredded cheese<br /><br /><br />1. preheat oven to 375<br />2 Lightly spray a baking pan with cooking spray.<br />3. bring a large pot of water to a bowl and as the noodles and let cook fro 8 minutes. drain but reserve cup of water. <br />4. Transfer the noodles to the dish, add the past sure, 2 cups of cheese and water Stir until well blended. Scatter remaining one cup cheese over the noodles.<br />5. bake 20-25 minutes. I would say 15 is more than enough.http://healthymompickyeaters.blogspot.com/2011/09/home-style-mac-and-cheese.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-827828470770201600Tue, 18 Jan 2011 12:08:00 +00002011-01-18T04:08:00.405-08:00freezer MealHamburgerHealthyturkeyNew Favorite Meatballs- The biggest loser family cookbookSo the only way I can get my husband to eat spaghetti is if it has meatballs in however have you ever looked at the price of a bag of meatballs, they are not cheap and do not always have the best ingredients. So for this weekend I went looking through my hundreds of cookbooks and found this recipe. This recipe I made with turkey and hamburger. Next time I won't use the parsley in the turkey recipe. I did not use it in the hamburger meatballs. Also I did cook these longer about 15 -20 minutes. Also the nutritional information will be at the bottom. These freeze well. <br /><br />Turkey Meatballs<br />olive oil spray<br />2 egg whites<br />1/2 c quick cooking oats<br />1/4 c ff milk<br />1/2 c fresh parsley<br />1 tbsp minced onion- I used onion powder<br />1/2 tsp dried oregano<br />1/2/tsp garlic powder<br />1/4tsp salt<br />1 pound ground turkey<br /><br />Preheat oven to 400 degrees. Spray cookie sheet with spray.<br /><br />In a medium bowl, using a fork mix together the egg whites, oats and milk until well combined. Add the parsley, onion, oregano, garlic and salt until well combined. Mix in the beef until well combined.<br /><br />Make 32 ( I got 36) uniform meatballs, each 1 1/4 diameter. Roll the balls with your hands and arrange, not touching on the prepared baking dish. Bake 7-10 minutes. I baked for 15-20 minutes.<br /><br />Nutritional Information- per one meatball<br />Calories-29.6<br />Total Fat-1.2<br />cholesterol- 11.3<br />sodium-15<br />Total Carbs- .8<br />Fiber-.1<br />Protein-3.4<br /><br /><br />Hamburger Meatballs<br />olive oil spray<br />2 egg whites<br />1/2 c quick cooking oats<br />1/4 c ff milk<br />1/2 c fresh parsley<br />1 tbsp minced onion- I used onion powder<br />1/2 tsp dried oregano<br />1/2/tsp garlic powder<br />1/4tsp salt<br />1 pound ground turkey<br /><br />Same directions as above<br /><br />Nutritional Information- per one meatball<br />Calories-50.9<br />Total Fa-3.6<br />cholesterol- 11.3<br />sodium-14.9<br />Total Carbs- 1.1<br />Fiber-1<br />Protein-3.7http://healthymompickyeaters.blogspot.com/2011/01/new-favorite-meatballs-biggest-loser.htmlnoreply@blogger.com (Jessica)1tag:blogger.com,1999:blog-7183628762251995080.post-3165827513006540819Mon, 17 Jan 2011 18:48:00 +00002011-01-15T10:49:58.002-08:00ChickenHealthySoupChicken Pot Pie SoupSo I love chicken pot pie however have you ever looked at the back of a chicken pot pie box, there is 550 calories or more per servings and there is 2 servings in a box. However I saw this recipe over at skinnytaste.com for chicken pot pie soup which has everything but the crust but you can add bread if you want. I decided to try my hand at this recipe and all I have to say is yummo. I did change it up a tiny bit but you can find the original over at skinnytaste.com<br /><br />Chicken Pot Pie Soup<br /><br />1/4 cup Flour<br />2 cups water<br />4 cup lowfat milk<br />1 large celery, chopped<br />1/2 onion, chopped<br />2 chicken bouillons<br />pepper<br />Thyme-pinch of<br />10 oz frozen veggies- I used 16 oz<br />2 potatoes peeled and cubed- I used small ones<br />2 pieces of chicken, cooked and diced small<br />salt<br /><br />Create a slurry by combining flour and 1/2 c cold water. Set aside<br />Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, chicken bouillions, thyme pepper, and frozen veggie, return to a boil, partially cover the pot and simmer on low for 20 minutes. Remove lid add potatoes and chicken and simmer additional 10 minutes. Then add the slurry and stir while adding (soup will thicken). Cook additional 2-3 minutes. Serve.<br /><br />Serving Size- 1 cup<br />Calories- 169.2<br />Fat-1.2<br />protein- 18.5<br />Fiber-2.3<br /><br />Serving Size- 1 1/2 cup<br />Calories- 253.8<br />Fat-1.8<br />protein-27.7<br />fiber- 3.5http://healthymompickyeaters.blogspot.com/2011/01/chicken-pot-pie-soup.htmlnoreply@blogger.com (Jessica)2tag:blogger.com,1999:blog-7183628762251995080.post-3118101791791190039Mon, 17 Jan 2011 00:42:00 +00002011-01-16T16:57:37.212-08:00Ham and cheese Slider- Reduced CaloireI have a hard time finding recipes that I will eat and that my husband will eat without complaining. These sandwiches have been all over several blogs and after much time I deiced today was the day to make them. I am not sure what calorie content would be in a regular recipe, how I did modify mine some and then figure the calories out at Sparkrecipes.com. I do have to say that my hubby took one bit and said they were yummy. My kids not like them because of the poppy seeds but they were so good. I did have 3 but the last one I jut atethe bread. Ham is not my favorite thing and I can only handle in small doses. However this recipe could be changed by the different meats you use. I did change up the cheese this time from Swiss(not a fan) to provolone. The original recipe is below, my changes are in parenthesis<br /><br />Ham and Cheese Sliders-<br /><br /><br />24 good white dinner rolls( 12 rolls_<br />24 pieces good honey ham ( 2 pieces per roll of sandwich ham)<br />24 small slices Swiss cheese ( half a slice of cheese per roll- only used 6 slices)<br />1/3 cup mayonnaise ( I used lite)<br />1/3 cup miracle whip (did not use)<br /><br />Poppy seed sauce (you probably could half this...I had plenty extra)<br />1 T poppyseeds<br />1 1/2 T yellow mustard<br />1 stick butter, melted (only used 4 tbsp)<br />1 T minced onion (did not use)<br />1/2 tsp. Worcestershire sauce<br /><br /><br />Nutritional information from sparkpeople- Per one roll<br /><br />Calories- 208<br />Total Fat-10<br />Cholesterol- 370<br />sodium- 538.8<br />Total Carbs- 19.6<br />Fiber-1<br />sugar 3.8<br />protein-9.9http://healthymompickyeaters.blogspot.com/2011/01/ham-and-cheese-slider-reduced-caloire.htmlnoreply@blogger.com (Jessica)1tag:blogger.com,1999:blog-7183628762251995080.post-5220387619643407621Sun, 16 Jan 2011 18:47:00 +00002011-01-16T10:47:00.723-08:00chilislow cookerRefried Bean ChiliI love chili but I have to be careful how I make it because my picky hubby only eats certain things. However I am always on the lookout fir a new chili recipe. This recipe caught my eye because it uses refried beans. I never saw a recipe using these type of beans but oh my goodness I have to say I love this recipe. I also have a litte bit leftover for my lunch tomorrow. This recipe can be found on page 121 of the Better Homes and Garde Biggest Book of Slow Cooker Recipes.<br /><br />Refried Bean Chili- all my changes will be in quotes<br />2 pounds ground beef - "1/2 pound hamburger, 1/2 pound ground turkey"<br />1 cup chopped onion- "did not use"<br />2 15oz chili beans with chili gravy- " 1 can black beans drained"<br />1 16 oz jar salsa- " i used 1/4 cup salsa and added diced tomatoes"<br />1 16 oz can refried beans<br />1 12 oz can beer or 1 can beef broth<br />2 tbsp chili powder<br />1 tbsp ground cumin<br />2 tbsp lime juice "did not use"<br /><br />In a large skillet cook beef and onion until meet is brown . Drain off fat. <br /><br />In a 5-6 qt crockpot place the beef mixture, beans, salsa, refried beans, beer/broth, chili powder and cumin. Cover cook on low 6-8 hour or on high for 3- 4 hours<br /><br />To serve ladle chili into bowls<br /><br />Nutrition<br />Serve 8-10 1 cup servings- Orignal recipe no my modified<br /><br />Caloires- 482 <br />fat -22<br />cholesterol-86<br />sodium-960<br />carbs-36<br />fiber- 10<br />protein-30http://healthymompickyeaters.blogspot.com/2011/01/refried-bean-chili.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-7094441725500658137Sat, 15 Jan 2011 18:45:00 +00002011-01-15T10:46:25.879-08:0030 minutes or lesssnackzucchiniZucchini Pizza BiteSo I have a confession, I don't like pizza, the only time I really want to eat it is when I am craving pizza. However I saw this recipe on one of the many blogs that I visit( not sure which one. These caught my eye becasue I love zucchini and I have some tomato sauce in my refirgartor. These recipes would be could serve as a appietezer. Plus thye are low calorie but high in protein which I always have a hard time eating. SO without further ado here is the simple but yummy recipe.<br /><br />Zucchini Pizza Bite<br />4 slices large zucchini 1/4 inch thick<br />2 tbsp pizza bite<br />1/4 cup mozzarella<br /><br />Cut zucchini about 1/4 inch thich. Spry both sides with cookign spray,and season with salt and pepper. Broil or grill about 2 minutes on each side. I would say do it about 3 minutes. Top with sauce and chesse and cook for an addiitonal minute. I have to say that I broiled it for about 3 minutes I think next time I will cook for about 5 minutes to make the cheese a little bit crunchy. <br /><br />Serving Size- 4 slices <br />Calories 124.8<br />Fat-5.7<br />protein-8.2http://healthymompickyeaters.blogspot.com/2011/01/zucchini-pizza-bite.htmlnoreply@blogger.com (Jessica)1tag:blogger.com,1999:blog-7183628762251995080.post-885946804670929520Fri, 12 Nov 2010 17:45:00 +00002010-11-12T09:48:29.384-08:0030 minutes or lesschineseSoupEgg Drop SoupSo in my family I am the only one who eats chinese food which means I don't eat it alot. I was craving some egg drop soup so I went on the search for a yummy recipe. I found this recipe at all recipe. It is so yummy and easy and takes less than 30 minutes. Plus it makes enough for me for 2 meals.<br /><br />Egg Drop Soup<br /><br />4 cups chicken broth, divided1/8 teaspoon ground ginger<br />2 tablespoons chopped fresh chives<br />1/4 teaspoon salt<br />1 1/2 tablespoons cornstarch<br />2 eggs<br />1 egg yolk<br /><br /><br />1.Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. <br />2.In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistencyhttp://healthymompickyeaters.blogspot.com/2010/11/egg-drop-soup.htmlnoreply@blogger.com (Jessica)1tag:blogger.com,1999:blog-7183628762251995080.post-5045307331880068628Tue, 02 Nov 2010 22:48:00 +00002010-11-02T15:51:01.057-07:00Pumpkinsslow cookerSoupCrockpot Pumpkin ChiliSo the rage all over the blogs this year is pumpkin chili. At frist this was a turn off for me but after reading several reviews I decided to try it one night when my hubby was at work. This recipe is fantastic. You really don't taste the pumpkin and it make the chili so thick and creamy. My kids had 2 big bowls of it and loved it. I did tell them what was in afterwards and they were like it is yummy. Enjoy<br /><br /><br />Slow Cooked Pumpkin Chili<br /><br /><br />1 onion, chopped <br />3 cloves of garlic, minced <br />2 cups chicken broth <br />2 cans of black beans, drained and rinsed <br />1 lb of ground beef <br />1 – 15 ounce can of pumpkin <br />2- 14 ounce cans of diced tomatoes <br />1 teaspoon of dried parsley <br />2 teaspoons of chili powder ( add more if you like things spicier) <br />1 teaspoon of oregano <br />1 1/2 teaspoon of cumin <br /><br /><br />Cook onion and ground beef until onion is tender and the beef is done. <br />Add garlic and cook for 1 minute more. <br />Place meat, onion, garlic mixture into a crockpot. <br />Add remaining ingredients. <br />Cook on low for 5-6 hours. <br />Serve and enjoy.http://healthymompickyeaters.blogspot.com/2010/11/crockpot-pumpkin-chili.htmlnoreply@blogger.com (Jessica)2tag:blogger.com,1999:blog-7183628762251995080.post-66240886507045925Mon, 01 Nov 2010 23:18:00 +00002010-11-01T16:20:56.671-07:0030 minutes or lessCornSoupGrandma's Corn ChowderNow that fall has offically arrived in Texas I am making more soups and stews. I usually use my crockpot to make soup/stews but lately I have been so tired that it just ain't happening. <br /><br />I have been cravign corn chowder for the last few weeks. This is recipe is a modifed recipe but oh my god it is so yummy. <br /><br />Corn Chowder<br /><br />Ingredients<br />1/2 cup diced bacon<br />4 medium potatoes, peeled and chopped<br />1 medium onion, chopped<br />2 cups water<br />2 cups frozen corn<br />2 teaspoons salt<br />ground black pepper to taste<br />2 cups half-and-half<br /><br />Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. <br />Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. <br />Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.http://healthymompickyeaters.blogspot.com/2010/11/grandmas-corn-chowder.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-1042870682637508803Sun, 18 Jul 2010 20:26:00 +00002010-07-18T13:35:34.747-07:0030 minutes or lessEggslunchEgg Salad- Weight Watchers - 1 point valueSo I love Egg salad and I figure that since I have tired to cut out as much fat as possible I wanted a recipe that would be low in caloires but still high in taste. I made this today and the only thing I would do different is not add so much mustard. <br />Here is my recpies and the nutiriotion information<br /><br />Egg Salad<br />6 Egg White<br />3 Medium Celery stalks, chopped small. <br />2 tbsp Kraft mayo with olive oil<br />1 2 tbsp dijon mustard<br />.5 tsp pepper<br />.5 tsp salt. <br /><br />Cook eggs for 15 minutes while the water is boiling. Remove eggs from the water. When cooled remove the shell and throw away the yolk( you can use the yolk if you want but modify the point) Chopp the whites into small peices. Combine the eggs and remaining ingredients until well blended. Put in the refrigertaor over night.<br /><br />Nutrition<br />Caloires- 56<br />fat 2.2<br />sodium 506<br />Fiber-.6<br />Protein- 7.8<br /><br />Serving - 4<br />Serving size- 1/2 cup <br />points- 1http://healthymompickyeaters.blogspot.com/2010/07/egg-salad-weight-watchers-1-point-value.htmlnoreply@blogger.com (Jessica)1tag:blogger.com,1999:blog-7183628762251995080.post-3360995555620589446Sat, 10 Jul 2010 19:03:00 +00002010-07-10T12:13:14.925-07:0030 minutes or lesslunchweight watchersAsian Chicken Lettuce WrapThis is another weight watchers meal. I made this just for myself since my kids do not like spicy and my husband does not eat veggies. I did modify that amount of chili garlic sauce I used because I an only handle so much spice. The lettuce does cut down the spice but this was so good plus I have more for other lunches. <br /><br />Asian Chicken Lettuce Wraps<br />1 pound chicken tenders cut into 1 inch pieces<br />1 bag shredded carrots<br />1/3 cup chili garlic sauce. - I used 2 tbsp<br />1 bunch scallions <br />8 large botson lettuce leaves- aka butter lettuce<br />8 lime wedges<br /><br />to make the filing spray a large non stick skillet with non stick spray and set over medium high heat. Add the chicken and carrots, cook, stirring accasionaliy until the chicken is cooked about 5-6 minutes. Stir in the chili sauce and scallions, cook stirring frequebtly for abou 1 minute. Remove frim heat. Place 2 lettuce leaves in each plates. Place 1/2 filing on each leave squeeze the juice from the lime. roll up and serve. <br /><br />Per Serving- 2 wraps<br />Caloires-213<br />Fat 4<br />cholesterol-64<br />sodium-421<br />carbs- 16<br />fiber- 5<br />protien- 84http://healthymompickyeaters.blogspot.com/2010/07/asian-chicken-lettuce-wrap.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-2734137581455477214Thu, 08 Jul 2010 13:11:00 +00002010-07-08T06:11:00.175-07:00Main Courseslow cookerSoupweight watchersHearty Beef and Vegetable SoupI love love love soup so even though it is 90 plus degrees outside I am still makign soup. This recipe is another WW recipe but it was good. <br /><br />1 32oz caron low sodium beef broth<br />3 cups water<br />1 can tomato paste<br />3/4 tsp salt<br />1 lb round steak trimmed and cut into 1 inch pieces<br />3 large carrots 1/2 inch thich<br />2 celery stalks, 1/2 inch thick<br />1 large leek cleaned and cut in half and cut into 1 inch pieced white and light green parts only<br />1 potato peeled and diced<br />2 turnips peeled and diced<br />3/4 cup frozen peas.<br /><br />Whisk broth,water tomato paste and salt in a 6 quart crock pot. Stir in beef and all veggies except the peas. Cover and cook for 4-6 hours on high or 8-12 on low. <br />at the end of cooking time, stir in peas. Cover and cook on high until peas are heated through, about 15 minutes.<br /><br />Serving-6<br />serving size-2 cups<br />calories- 213<br />fat -3<br />chol-39<br />sodium 667<br />carb 25<br />fober- 5<br />protein-22<br /><br />Points -4http://healthymompickyeaters.blogspot.com/2010/07/hearty-beef-and-vegetable-soup.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-5203077614234446586Wed, 07 Jul 2010 13:00:00 +00002010-07-07T06:00:10.611-07:00Main CourseCheesy Mock Shepherd's PieIf you remember I posted a recipe last week for Sloppy Joe's and I told you to save half of the meat from that recipe. Well this recipe uses that meat you saved. I have to say that I enjoy meals where I can use meat for 2 recipes. Makes my life easy. Also this meal can be made ahead of time and put in the fridge or freezer. Just adjust cooking times some<br /><br />Cheesy Mock Shepherds Pie<br />1 1/2 pounds potatoes peeled and quartered<br />3 Tbsp butter<br />1/3 cup milk<br />salt and pepper<br />reserved meat mixture from sloppy joes<br />1 1/2 cup chopped zucchini (1 medium)<br />1 16 oz bag frozen mixed veggies<br />1 can cheddar cheese soup, condensed<br />2 to 4 tbsp water. <br /><br />1. In a large saucepan cook potatoes in enough water to cover for 20 -25 minutes or until tender. Use a potato masher, and mash potatoes. Stir in butter and milk. Season to taste with salt and pepper. If you don have time to make real mash potates use boxed kind following directions. Omit first 3 ingredients. <br /><br />2. Meanwhile preheat oven to 350. In another large saucepan, combine the meat, zucchini, veggies, soup and water. Cover and cook until heated through. <br /><br />3. Pour Mixture into a 3 qt casserole. Top with spoonfuls of potato mixture and smooth over top of the casserole. Bake uncovered 20 to 25 minutes. I added a handful of cheese and baked additional 5 minutes.http://healthymompickyeaters.blogspot.com/2010/07/cheesy-mock-shepherds-pie.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-1510415169520437752Tue, 06 Jul 2010 12:26:00 +00002010-07-06T05:26:00.243-07:00SidesVeggiesStir Fry SpianchAnother great weigth watchers recipe. I will so be making this again. I think I would cut the vinegar in half.<br /><br />Stir Fry Spianch<br /><br />1 tsp olive oil<br />1/2 tsp ginger<br />1 glove garlic<br />1 bag spianch, washed <br />1 tbsp reduced sodium soy sauce<br />1 tbsp rice vinegar<br /><br />heat a large skillte or wok over high heat until a drop of water sizzles. add oil, swirl to coat the pan. then add gineger and garlic and let cook 15 seconds. Add the spianch, soy sauce, vinegar. stir fry until the spianch is wilted. About 2 minutes.<br /><br />Calories-63<br />Fat-2<br />sodium-327<br />carb- 9<br />fiber -6<br />protein- 7<br />Point 1 per 1/3 cuphttp://healthymompickyeaters.blogspot.com/2010/07/stir-fry-spianch.htmlnoreply@blogger.com (Jessica)2tag:blogger.com,1999:blog-7183628762251995080.post-8026732497986787790Tue, 06 Jul 2010 00:16:00 +00002010-07-05T17:24:29.724-07:00Main Courseshrimpweight watchersShrimp, Peas and RiceThis dish is another great Weight Watchers meal. I loved it. My oldest loved it and the youngest did not. I will be making it again. <br /><br />Shrimp, Peas, and Rice<br /><br />1 lb shrimp<br />1 cup uncooked rice<br />2 cups chicken broth<br />1/2 cup frozen peas<br />1 tbsp butter<br />2 tsp plus 1 tbsp olive oil<br />2 tbsp parmensan cheese<br />parlsey<br /><br />In a medium saucepan melt the butter. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed, heat to low, cover and cook on low for 15 minutes. In a large skillet heat 2 tsp olive oil, season shrimp with salt and pepper add to hot pan. Cook 2-3 minutes. Remove the shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet, add rice,shrimp, cheese, and parsley. Saute another minute. <br /><br />Servings-4<br />Serving Size- 1 cup<br />Caliores 340<br />Points 7http://healthymompickyeaters.blogspot.com/2010/07/shrimp-peas-and-rice.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-4590219237588243698Mon, 05 Jul 2010 00:28:00 +00002010-07-04T17:37:16.135-07:00broccoliSidesRoasted Broccoli with Smashed GarlicSo tomorrow I start my weight watchers diet. While I know that I can do it. Finding things I can eat and enjoy has been the challenge. another challenege will be eating 3 meals a day but that is something I hope to work on. This recipe was so yummy, the only thing I think i would do it add garlic powder becasue I love garlic. <br />I have inclued that caliore coutn and points for weight watchers. <br /><br />Roasted Broccoli W/ smashed garlic<br />1 1/2 pounds broccoli<br />6 cloves garlic, smashed<br />2 tbsp olive oil<br />salt and pepper<br /><br />Preheat the oven to 450. I n a baking dish cobine broccol, olive oil, garlic salt and pepper. Roast broccoli 20 minutes<br /><br />Serving- 4<br />size-1/4<br />point 2<br />caloires 126<br />fat-7.5<br />protein 4.3<br />carb 13.7<br />fiber 5.7http://healthymompickyeaters.blogspot.com/2010/07/roasted-broccoli-with-smashed-garlic.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-2024259565488706915Wed, 30 Jun 2010 13:00:00 +00002010-06-30T06:00:01.814-07:0030 minutes or lessKid FriendlyMain CourseSloppy Cheeseburger JoesMy husband is not a big fans of sloppy joes but I love them. They remind me of good times as a child. I got this recipe from Dinners for Less. This recipe also makes enough for another recipe so make sure you save some of the meat mixture and I will post that recipe soon. <br /><br />Sloppy Cheeseburger Joes<br />2 lbs ground beef<br />1 cup onion,minced<br />1 can tomato soup condensed<br />1/4 cup water<br />1 TBSP Worcestershire Sauce<br />2 cloves garlic minced<br />1/4 tsp pepper<br />8 hamburger buns<br />8 slices american cheese<br /><br />1. In a large skillet cook ground beef and onions over medium heat until beef is browned and onion is tender, breaking up meat as it cooks. Drain off fat, sti in soup, water, worcestershire sauce, garlic and pepper.<br /><br />2. Simmer, covered for 15 to 20 minutes or until thickene. Reserve Half of the mixture. Divide the remaining meat mixture among the bun bottoms. Top with cheese slices and bun tops. <br /><br />Calories- 332<br />Fat-15<br />Cholesterol-54<br />Sodium-615<br />Carbs-27<br />Fiber-1<br />Protein- 19http://healthymompickyeaters.blogspot.com/2010/06/sloppy-cheeseburger-joes.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-7505983851850103708Wed, 23 Jun 2010 13:00:00 +00002010-06-23T06:00:08.791-07:0030 minutes or lessMain CoursemeatlessFried RiceSo a few weeks ago I had a craving for some fried rice. I went in search for a good recipe in one of my many cookbooks. I found this recipe in a Magazine Dinners for Less. I did change the recipe up some based on the veggies in the home. A plus about this recipe is that my kids loved it.<br /><br />Fried Rice<br />Start To Finish-30 Minutes<br />Cost $7 for the entire recipe as is<br />All my changes will be in Bold<br /><br />4 eggs lightlty beaten<br />2 tsp soy sauce<br />2 tsp vegetable oil<br />2 colves garlic, minced<br />1 cup celery, sliced thin (2 Stalk)- <strong>(1 stalk)</strong><br />1 1/2 cup fresh mushrooms sliced- <strong>I used canned</strong><br />4 cups cooked rice <strong>(I used brown)- I would definalty use white rice next time</strong><br />1 cup carrots, sliced thin <strong>( I used pre shreeeded carrots)</strong><br />1cup frozen peas<br />1/4 cup soy sauce<br />1/2 cup sliced green onions<br /><strong>1 cup cabbage mix</strong><br /><br />1. In a small bowl, combine eggs and 2 tsp soy sauce. Set aside<br /><br />2. Pour the 2 tsp oil in a skillet, heat over medium heat. Add Garlic, cook and stir for 30 seconds. Add eggs and cook until scrambled. Remove egg and set aside.<br /><br />3. Pour 2 TBSP oil in skillet, heat wok over medium high heat, add celery and cabbage if used; cook and stir for 1 Minute. Add mushrooms cook for 1 minute.<br /><br />4.Add cooked rice, carrots and pea. Sprinkle with the 1/4 cup soy sauce. Cook and stir fro 4 minutes or until heated through. Add cookedegg mixture and green onions. Cook and stir for 1 MINUTE. <br /><br />You could add any type of meat if so inclined.http://healthymompickyeaters.blogspot.com/2010/06/fried-rice.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-6391726467979732388Sat, 19 Jun 2010 13:00:00 +00002010-06-19T06:00:05.630-07:00breakfastKid FriendlymuffinsStrawberry Ornage MuffinsWith Fruit season here I have been looking for more ways to use fruit in my baking. I have a whole bag of oranges that need to be used, plus a ton of strawberried that are almost at the end. So I found this recipe online a while back and made it for some breakfast muffins for on those busy mornings I am trying to get out the door. Enjoy.<br /><br />Strawberry Ornage Muffins<br /><br />1 1/4 cups strawberries -- halved<br />3 tablespoons butter or margarine -- melted<br />2 teaspoons orange rind -- grated- I added some juice from the orange.<br />2 large eggs<br />1 1/2 cups flour<br />1 1/4 cups sugar<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />2 teaspoons sugar<br /><br />Combine strawberries, butter, orange rind & eggs in a blender. Process just until blended. <br /><br />Combine flour, 1 1/4 cups sugar, baking powder & salt. Add strawberry mixture & stir just until moist. <br /><br />Spoon batter into 12 greased muffin cups. Sprinkle tops with 2 tsp of sugar. <br /><br />Bake at 400F for 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately.http://healthymompickyeaters.blogspot.com/2010/06/strawberry-ornage-muffins.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-2582227930353416648Wed, 16 Jun 2010 13:00:00 +00002010-06-16T06:00:00.130-07:0030 minutes or lessBeefMain CourseGround Beef and Cabbage WrapsSo I found a recipe like this the other day in a magazine but could not find the recipe again so I took to the world wide web. This recipe can be found ar parnetsconnect.com. This recipe is almost like the one I found in the recipe. <br /><br />I was worried that the barbecue sauce and cabbage would tatse funny but man this recipe was dead on for a hot summer night. I had it completely doen in 15 minutes. The shocking thing was that both girls liked it. I did have to scrape it out of the wrap for Maddison but she still gobbled it up. Any modicfications I made are in bold. <br /><br />1 pound lean ground beef<br />½ cup frozen chopped onion <strong>(used onion and garlic powder)</strong>8 (8-inch) flour tortillas<br />1 cup frozen corn kernels, thawed <strong>( I used frozen and it was yummy</strong>)<br />⅔ cup barbecue sauce<strong>(mmaybe used 1/2 cup</strong>) <br />½ (16-ounce) package coleslaw mix, not dressed<br /><br /> Preheat the oven to 350 degrees. (Did not use, used the microwave)<br /><br /> <br /> In the bottom of a large skillet over medium-high heat, cook beef and onion until beef is fully cooked through, about 10 minutes. <br /><br /> <br /> While beef is cooking, warm the tortillas according to package directions. <br /><br /> <br /> Add corn and barbecue sauce to the beef and onion, stirring well to mix, and cook for 2 minutes, until heated through. <br /><br /> <br /> To serve, place about ½ to ⅖ cup of beef mixture on each tortilla, top with a small handful of slaw, and roll into wraps.http://healthymompickyeaters.blogspot.com/2010/06/ground-beef-and-cabbage-wraps.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-4901216896921393046Wed, 16 Jun 2010 00:41:00 +00002010-06-15T17:48:10.508-07:0030 minutes or lessHealthykid friendlyMain CourseMock NachosSo tonight I was in the mood for something quick and yummy and I did not want fast food. I had a pound of ground beef so I threw together this recipe tonight for dinner.<br /><br />Mock Nachos<br />1 lb ground beef<br />1 tbsp minced onion<br />half can corn drained<br />taco sauce 8 oz<br />1/2 cheese<br />Tortilla Chips<br /><br />Brown ground beef, and onion. Drain. Add corn and taco sauce. Cook until heated through. Add Cheese and mix well. Turn off heat. Serve with Chips. Fast and easyhttp://healthymompickyeaters.blogspot.com/2010/06/mock-nachos.htmlnoreply@blogger.com (Jessica)0tag:blogger.com,1999:blog-7183628762251995080.post-5929990583996126547Sat, 12 Jun 2010 13:00:00 +00002010-06-12T06:00:04.799-07:00Cupcake Saturday- Apple MuffinsOk so I know this is not a cupcake recipe but I had 2 aples in my refrigertor that I needed to use up. So on the search I went for a recipe. I found this recipe at thegirlwhoateeverything.blogspot.com. My kids loved this recipe. i think it was the brown sugar topping. <br /><br />So Here you go. Enjoy<br /><br /> <br /><br /> <strong>Apple Muffins</strong><br />by Marissa Pinon<br /><br />Cream together:<br /><br />2 cups sugar<br />2 eggs<br />1 cup oil<br />1 Tablespoon vanilla<br /><br />Sift: ( She didn't sift and either did I and they turned out great )<br />3 cups flour<br />1 teaspoon salt<br />1 teaspoon baking soda<br />1 teaspoon cinnamon<br /><br />3 cups peeled, cored, diced apples (around 3 apples)<br />Brown sugar for topping (around 1/2 cup)<br /><br />Directions:<br />Add dry ingredients to creamed mixture. The batter will be very thick. Add the diced apples.<br /><br />Butter & flour muffin tins or use paper liners. Fill muffin tins to the top. Sprinkle with brown sugar.<br /><br />Bake at 350 degrees for 20-25 minutes. Makes 18-24 muffinshttp://healthymompickyeaters.blogspot.com/2010/05/cupcake-saturday-apple-muffins.htmlnoreply@blogger.com (Jessica)0